The Tahari is a little known but scrumptious rice dish made in several ways. This version is typical to the north Indian state of Uttar Pradesh.

Ingredients

Serves two.

1 cup Basmati rice. (For best results use uncut, e.g. Tilda)

1 medium sized potato, cut into cubes

2 medium tomatoes, or equivalent tomato purée

½ large onion, finely chopped

½ tsp. turmeric powder

½ tsp. red chili powder

1 tbsp. ginger and garlic paste (if unavailable just use ginger paste, or ginger and garlic powder. But for best result use a paste of the two, made by grinding them in equal quantities in a blender/food processor.)

1-2 bay leaves

1 tsp cumin seeds

a few leaves of coriander, finely chopped

4-5 whole cloves

3 tbsp oil (groundnut or sunflower works best, but all other kinds will do)

Salt to taste

Optional: ¾ cup green peas, or ¾ cup minced meat (preferably goat)

Steps

1

For best results soak the rice in a separate bowl right at the beginning.

2

Fry the onion until just beginning to turn golden at the edges.

3

Add the ginger and garlic paste, then half a cup of water just as the mix is beginning to stick.

4

If adding meat, put it in now and saute it until half done. If you want the meat to have more flavour, add it later, just before the rice, and make sure to boil it in that mixture until it is half done.

5

With or without the meat, now add the turmeric and chili powder, stirring the entire time.

6

After a few minutes, add the tomatoes and keep stirring.

7

Again after a few minutes, add everything else (except rice) with half a cup of water.

8

Keep stirring, the longer the mix is stirred the richer the flavour. If it sticks at any point of time, add some water and scratch the base of the base with the ladle used to stir.

9

The meat, if added, should now need only about 11-12 minutes of cooking left. Now cook the mixture only for the potatoes to become half cooked, then add the rice and close the lid until the rice is done - it will take about 11-12 minutes. When well done, the rice will have individual grains sticking upwards from the top layer.

10

Keep in mind that when you add the rice, the water should be about double quantity of the rice. To measure after adding it in, simply stick your ladle in the middle of the watery mix, you will be able to tell the rice level and how much of the ladle is above that point. If you feel there's extra water, you only need to leave the saucepan open and stir the rice from time to time. Rice stirred with a wooden ladle tends to break, so try to use a metallic, thin spoon instead.

11

Garnish with a couple of fresh coriander leaves. Enjoy with some spicy mango or red chili pickle!

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Tips

This dish is extremely versatile so adding or subtracting the spices slightly will result in a different, but distinct, taste. You can add your favourite spices not mentioned above in small quantities.